Okroshka is a wonderful dish of Russian cuisine that can be cooked in the heat at least every day. Moreover, for a creatively minded mistress, an okroshka gives unlimited possibilities for the manifestation of fantasy. An unusual and very useful spring option is okroshka with sorrel, dandelions and nettles.
Pick your recipe
You will need
- - dandelion leaves
- - sorrel
- - cucumber - 3 pcs.
- - nettle
- - ham or meat - 400-500 g
- - egg - 5 pcs.
- - salt
- - green onions
- - potatoes - 4 pcs.
- - mustard with horseradish.
- - radish - 6 pcs.
- - kvass
- - sour cream
Instruction manual
1
Boil potatoes, it is possible with a peel, and eggs, peel after cooling. Wash fresh cucumbers and radishes, remove the tips. Crush potatoes, cucumbers, radishes, eggs. Dice ham or boiled meat. Pour the crushed ingredients into a saucepan or large bowl.
2
Sort the leaves of dandelion, rinse, put in a bowl with cool salty cold water for 30-40 minutes. Then drain the water, rinse again, finely chop and sprinkle with lemon juice to get rid of the characteristic bitterness.
3
Rinse the leaves of young nettles with hot water, but not boiling water. Sort the leaves of a young sorrel, rinse, chop finely. Then crumble sorrel and nettles and shake in a bowl with salt until juice is formed. Wash the thin feathers of green onions, chop finely. Put all the greens in a common bowl.
4
Mix all the ingredients. Pour kvass, add salt and mustard with horseradish. Pour okroshka on plates and season with sour cream.
Useful advice
Dandelion leaves are best collected young, before flowering. If you use radish from the garden, then finely chop the okroshka and young radish tops.
To cook okroshka, you can take almost any boiled meat - chicken, beef, veal, tongue, low-fat mutton, game.
It will be beautiful and unusual if you add boiled quail eggs cut in half instead of chicken into the okroshka.